Destruction of Trichina Larvae in Cooked Pork Roasts

Autor:	Agnes Frances Carlin, Donna Cash, Carolyn Mott, W. J. Zimmermann
Rok vydání:	1969
Předmět:	Larva technology industry and agriculture food and beverages Thermal death time Food science Biology Food Science
Zdroj:	Journal of Food Science. 34:210-212
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1969.tb00920.x
Popis:	SUMMARY –The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end-point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered- larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.
Databáze:	OpenAIRE
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